I bottled my honey weizen nearly three weeks ago (this Saturday will be three weeks). I took a couple and put them in the fridge last Saturday. I opened one last Monday and one last night.
No carbonation at all, tasted terrible, green and sweet.
I know patience is a virtue but is it not getting late in the day for this beer ?
Slainte

Fermented 3 weeks. Ferment temp was approx 66 degrees. 5 oz of priming sugar. Boiled sugar in water placed in bottom of bottling bucket. Racked with auto siphon, tube was placed in bottom of bucket in a semi circle configuration which created a nice swirl to mix in the sugar.
OG was 1.045, FG was 1.012
Slainte

Sounds to me like you did everything right. This is a long shot but it's within the realm of possibility that the honey in your beer wore the yeast out and it all died before it had a chance to clean up after itself. This would explain the acetaldehyde and the failure to prime. Were you confident about the health of your pitch?

I pitched one smack pack. Fermentation was good not crazy. I have a pack of dry muntons yeast, could I add a pinch to some bottles to see if that makes a difference.
I hope I don't have to dump 53 bottles of beer as that would totally suck.

I had a batch one time that didn't carbonate. I did open the bottles and add a few grains of dry yeast to each bottle and recapped with sanitized caps. The beer did then carbonate and was very good. It has been my experience that a beer with honey in it tastes green a lot longer than a beer without. I have had to age beer with honey up to 6 months then it tasted very good. Never give up on a batch of beer unless you know it is contaminated or infected. The only batch I ever threw out was a Chocolate Stout that I broke a floating thermometer in the brewpot when cooling.